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Month: October 2014

Chinese Medicine considers winter squash such as kombucha, delicata, seminole pumpkin, and butternut to be some of the healthiest foods around. They have special properties to balance the blood sugar, and taste great! Here is one of my favorite recopies for squash soup. It is very easy, and you can use any variety of winter squash you like. My favorite is the Seminole Pumpkin because it is grown locally and organically by my friend Jim Hunter over at South Seminole Farm and Nursery. I hope that you enjoy!

Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.